Apple Pie Jam

[Granny Smith]

Apple Pie Jam

4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed light brown sugar
1 box pectin
1/2 teaspoon butter

Add water to chopped apples to measure 4 cups.(This is NOT 4 cups each, but water placed on top of the diced apples to come up to the 4 cup mark.) Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice.

Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

[michelle]

Do you think that I could safely sub out sugars? I prefer to use sucanat (http://en.wikipedia.org/wiki/Sucanat) and would sub it for both sugars.

[Granny Smith]

I just did a little research on that, Michelle. From what I gather, if you're using sucanat the jam might not set up. I saw that some said you could use Pomona's Universal Pectin and that would work, but I have no experience with either that or the sucanat, so I can't really answer with any authority.

Here's a link to Pomona's Universal Pectin. According to the site, it should work.

www.pomonapectin.com/

[michelle]

Thanks.

Maybe I'll just stick to doing jelly with regular sugar

[Valerie]

Michelle, you can use that low sugar pectin, and cut back some on the sugar. It's a real pain in the but to use, but at least your stuff isn't too sweet to eat. It works with Splenda, too, so it might just work with the sucanat.

[michelle]

Thanks Valerie